Intensified heat transfer applied to a zinc roasting process: Economic and environmental factors

• Published in: Process safety and environmental protection Vol. 145; pp. 354 - 363
• Main Authors: Sales, Fabricia Araújo, de Araújo Neto, Ascendino Pereira, Neto, Gilvan Wanderley Farias, Brito, Romildo Pereira
• Format: Journal Article
• Language: English
• Published: Rugby Elsevier B.V 01.01.2021; Elsevier Science Ltd
• Subjects: Burning; Carbon dioxide; Carbon dioxide emissions; Economics; Environmental factors; Food processing; Green steam; Heat transfer; Process intensification; Process sustainability; Roasting; Sensitivity analysis; Steam generation; Zinc oxide; Zinc oxides; Green steam; Zinc oxide; Process intensification; Process sustainability

The zinc roasting process has been the subject of several studies regarding the roaster and its feed characteristics. However, to identify the most sustainable operating scenario, it is necessary to consider the behavior of the whole plant. In this work, a zinc roasting process model was developed,...